Thursday, June 2, 2011

Peanut Butter and Bacon Canapes

This recipe is one I probably never would have thought to try, but once again, my bacon-centric husband pulled out a keeper.

See, he had eaten incredibly healthy for a whole week straight (pat on the back hubs!) in preparation for a short health physical, and naturally, he thought his reward should include bacon. After a quick browse through his beloved Bacon cookbook, he decided on this savory treat, and I'm so glad he did. Even I (who has been getting a little tired of the usual fried bacon with breakfast every weekend) devoured more than my fair share of this treat. The peanut butter mixture has a slight tang to it that pairs just perfectly with the crispy bacon and toasted bread. It'd be a perfect addition to the spread at your next get-together for that little something unexpected.

We ate these as part of a late brunch (okay, they were pretty much the "whole meal" for my husband), but they're meant to be served as an appetizer. Either way, I'm confident any bacon lover will be smiling after biting into this treat, no matter how you serve it.

And now you know another reason why I'm always eating Green Smoothies during the week...

Everything in moderation!

Peanut Butter and Bacon Canapes

Ingredients

6 slices maple bacon, cut into 1 1/2 inch pieces

1/2 cup smooth peanut butter

4 scallions (white parts only), minced

1 Tablespoon lemon juice

1 teaspoon Worcestershire sauce

3 Tablespoons mayonnaise

1 teaspoon light brown sugar

9 slices whole-grain bread, crusts removed

Directions

Preheat oven to 400 degrees.

In a large skillet set over medium heat, fry the bacon pieces until almost crisp. Remove from pan and drain on paper towels.

Mix together the peanut butter, scallions, lemon juice, Worcestershire sauce, 1 Tablespoon of the mayonnaise, and brown sugar in a small bowl until well-combined.

Use the remaining 2 Tablespoons mayonnaise and spread a light layer over the bread slices. Then top with a layer of the peanut butter mixture, divided evenly amongst the 9 slices. Cut the slices into quarters and arrange on a baking sheet. Place the crisped bacon pieces on top of each canape and bake until the bacon is fully crisped, about 10 minutes. Serve hot or at room temperature.

Notes: The original recipe called for double the lemon juice and double the worcestershire sauce listed here, but I felt those flavors were a bit overpowering in the peanut butter mixture and therefore cut back.

About Me

In my past life I was a 1st grade teacher where I was affectionately known by all the little people of the land as “Mrs. T”. Now, I’m just a stay at home mom to one amazing little boy, searching for keeper recipes one meal at a time. I’m not a professional chef, but I do love to cook, and these are the meals I love to eat.